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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Orzo Pasta Salad   
    Categories: Pasta, Salads   
         Yield: 4 Servings   
      
     1 1/2 c  Dry orzo pasta (270 g)   
         1 c  Cherry tomatoes (150 g);   
              - halved   
       1/2 md Red bell pepper (100 g);   
              - diced   
         1 sm Small cucumber (120 g);   
              - diced   
       1/4    Red onion (40 g); finely   
              - chopped   
         1 c  Artichoke hearts (140 g);   
              - quartered   
        14 oz Can chickpeas (396 g)   
       1/2 c  Vegan feta (80 g); crumbled   
       1/4 c  Fresh basil; chopped   
         3 tb Extra virgin olive oil   
              - (45 ml)   
         2 tb Lemon juice (30 ml)   
         1 tb Red wine vinegar (15 ml)   
         1 ts Dijon mustard (5 g)   
         1 cl Garlic (3 g); minced   
       1/2 ts Dried oregano (1 g)   
       1/4 ts Salt (1 g); or to taste   
       1/4 ts Black pepper (1 g)   
      
     Preparation time: 15 minutes   
     Cooking time: 8 minutes   
      
     A rainbow of vegetables, vegan feta, and chickpeas are tied together   
     with a zippy, garlicky vinaigrette in this easy orzo pasta salad   
     recipe.   
      
     Bring a large pot of salted water to a boil. Add the orzo and cook   
     according to the package instructions (about 8 minutes) until al   
     dente.   
      
     Drain the orzo, rinse under cold water to stop the cooking process,   
     and let it cool completely.   
      
     In a small bowl, whisk together olive oil, lemon juice, red wine   
     vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black   
     pepper. Set aside.   
      
     In a large mixing bowl, combine the cooled orzo, cherry tomatoes,   
     cucumber, red bell pepper, red onion, artichoke hearts, vegan feta,   
     chickpeas, and chopped basil.   
      
     Pour the dressing over the salad and toss well to combine. Taste and   
     add more salt if needed, depending on the saltiness of the feta   
     cheese used.   
      
     Let the salad sit for at least 15 minutes before serving to allow the   
     flavors to meld. Serve cold or at room temperature.   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:    
      
   MMMMM   
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